Onlytarts 25 01 06 Asandra Dewy Recipe Of The D Free [2021]

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The Recipe:

1. Pastry Crust: Preheat your oven to 375°F (190°C). In a medium bowl, whisk together flour, confectioners' sugar, and salt. Add the cubed butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the dough to a thickness of about 1/8 inch (3mm) and transfer it to a 9-inch (23cm) tart pan with a removable bottom. Trim the edges and prick the bottom with a fork.
2. Bake the Pastry Crust: Line the pastry crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Continue baking for an additional 10-12 minutes, or until the crust is lightly golden. Allow it to cool completely.
3. Meringue Topping: In a medium bowl, whisk together egg whites and granulated sugar until stiff peaks form. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, or until the syrup reaches 240°F (115°C) on a candy thermometer. Slowly pour the hot syrup into the egg whites, whisking continuously. Continue whisking until the mixture has cooled and stiffened.
4. Asandra Filling: In a medium bowl, whip the heavy cream until soft peaks form. In a separate bowl, whisk together the granulated sugar, salt, and vanilla extract. Fold the sugar mixture into the whipped cream until stiff peaks form.
5. Assembly: Spread the Asandra filling evenly over the cooled pastry crust. Top with the meringue topping, spreading it to cover the filling. Use a kitchen torch to create a golden-brown, dew-kissed finish.

OnlyTarts' 25-01-06 Asandra Dewy Recipe: A D-Free Delight onlytarts 25 01 06 asandra dewy recipe of the d free